Results 31 to 40 of about 2,705 (213)

Functionality improvement of virgin coconut oil through physical blending and chemical interesterification [PDF]

SN Applied Sciences, 2020
In recent years, virgin coconut oil (VCO) has been gaining dramatic growth in food markets and is one the most clinically studied edible oils. However, owing to its low plasticity and stiff nature, VCO could not be applied directly in edible fats production and various modification processes must be considered.
Ali Motamedzadegan, Bahareh Dehghan, Azita Nemati, Behraad Tirgarian, Behnaz Safarpour   +4 more
openaire   +1 more source

Properties of vegetable oils modified by hydrogenation, interesterification and fractionation

Grasas y Aceites, 1992
The advent of techniques of chemical processing (hydrogenation and interesterification) and physical processing (fractionation) provides the manufacturer the capacity of modifying one or many physicochemical properties of an oil or fat.
M. A. Grompone
doaj   +1 more source

Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: II- pontos de amolecimento e fusão Structured lipids from chicken fat, its stearin, and medium chain triacyglycerol blends: II- softening and melting points

Química Nova, 2008
The aim of the present work is to investigate the effects of blending and chemical interesterification reactions on the softening and melting behavior of chicken fat, its stearin and medium chain triacylglycerols, and blends thereof in various ratios ...
Ming Chih Chiu, Luiz Antonio Gioielli, Renato Grimaldi   +2 more
doaj   +1 more source

Comparison of Chemical and Enzymatic Interesterification of Fully Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with Adequate Nutritional and Physical Characteristics

Food Technology and Biotechnology, 2015
The optimal physical, chemical and nutritional properties of natural lipids depend on the structure and composition of triacylglycerols. However, they are not always mutually compatible.
Mariel Farfán, Alfredo Álvarez, Alan Gárate, Pedro Bouchon   +3 more
doaj   +1 more source

Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils

Grasas y Aceites, 2021
This study aims at manufacturing structured lipids by chemical interesterification (CI) of beef tallow with corn, canola and safflower oils individually at various tallow blend ratios (60, 70, 80%) and catalyst concentrations (0.75, 0.875, 1%).
A.B. Aktas, B. Ozen
doaj   +1 more source

Modification of Palm Oil by Chemical and Enzyme Catalyzed Interesterification

Journal of Oleo Science, 2010
In a unique attempt modification of only palm oil has been investigated. Triacylglycerols of palm oil has been randomized by chemical and biochemical means. Chemical randomization was carried out using sodium methoxide (NaOMe: 0.4 to 0.6 %, w/w) whereas the biochemical modifications were performed using five different commercial lipases from Amano ...
Bijay, Krishna De, Jignesh, Dahyabhai Patel   +1 more
openaire   +3 more sources

Interesterificação química: alternativa para obtenção de gorduras zero trans Chemical interresterification: alternative to production of zero trans fats

Química Nova, 2007
The function of lipids in human nutrition has been intensively debated in the last decade.This context reinforces the concern about controlling the trans fat ingestion, due to its negative implications on health. Interesterification provides an important
Ana Paula Badan Ribeiro, Juliana Maria Leite Nóbrega de Moura, Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves   +3 more
doaj   +1 more source

Biodiesel at the Crossroads: A Critical Review [PDF]

, 2019
The delay in the energy transition, focused in the replacement of fossil diesel with biodiesel, is mainly caused by the need of reducing the costs associated to the transesterification reaction of vegetable oils with methanol.
Aguado-Deblas, Laura, Bautista, Felipa M., Calero, Juan, Estévez, R., Luna, Carlos, Luna, Diego, Posadillo, Alejandro, Romero, Antonio A.   +7 more
core   +1 more source

Structured lipids obtained by chemical and enzymatic interesterification from fish oil and palm kernel fat

Grasas y Aceites, 2003
Through the structured lipids is possible to obtain fatty acids which are used as nourishings or therapeutics on specific diseases or on abnormal metabolic conditions.
Oscar Díaz Gamboa, Luiz Antonio Gioielli   +1 more
doaj   +1 more source

Microwave-Assisted Saponification Method Followed by Solid-Phase Extraction for the Characterization of Sterols and Dialkyl Ketones in Fats

Foods, 2021
Unlike other fields, the methods routinely applied for fats and oils are still tied to traditional, time- and solvent-consuming procedures, such as saponification, column chromatography and thin-layer chromatography.
Steven Mascrez, Sabine Danthine, Giorgia Purcaro   +2 more
doaj   +1 more source